Caribbean Rice and Peas
Posted on April 16, 2013 by The Gourmet Vegan - No Comments
Caribbean Rice and Peas
Although called Rice and Peas, it’s actually beans that are used in the authentic dish. The perfect accompaniment to my Caribbean Squash, Spinach and Red Pepper stew. Wonderful hits of creamy coconut, earthy flavours from the kidney beans and soft and gooey rice. Heavenly!
 50 Minutes |
 Serves 2 |
 ? kcal per serving |
INGREDIENTS
200 g long grain rice
200 ml coconut milk
300 ml water
2 sprigs fresh thyme
1 red chilli
1 teaspoon sea salt
100 g red kidney beans
METHOD
Soak the rice for 30 minutes in some water to cover with a little salt. The grains will turn slightly opaque. Rinse well.
Place all the other ingredients, except for the beans, into a pan and bring to the boil. Add the rice and kidney beans, bring back to the boil and then turn to the lowest heat.
Cover with foil and a lid to create a tight seal and cook, on a very low heat, for 15-20 minutes.
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Two bean and Leek Sausages
Posted on March 11, 2013 by The Gourmet Vegan - No Comments
Two bean and Leek Sausages
These are so quick and simple to prepare but absolutely delicious. The wonderful flavours from the creamy leek and beans make these sausages a sure fire winner. Not just for main meals, but great at any time of the day as a snack or as part of a breakfast. Be sure to try these out as you will not be disappointed.
| 20 Minutes |
Makes 4-6 |
? kcal per serving |
INGREDIENTS
1 teaspoon olive oil and 2 tablespoons for frying
2 medium leeks, finely chopped
2 cloves garlic, minced
1 400 g ( 14 oz ) can kidney beans, drained
1 400 g ( 14 oz ) can cannellini beans, drained
40 g ( 1.5 oz ) fresh breadcrumbs
1 teaspoon dried sage
1 teaspoon dried thyme
1 teaspoon paprika
1/2 teaspoon dijon mustard
1 teaspoon tomato puree
2 teaspoons nutritional yeast flakes
1/2 teaspoon black pepper
1/2 teaspoon sea salt
METHOD
Start by frying the leeks and garlic in the oil over a medium heat for 10 minutes or until soft and creamy.
Remove from the heat and place into a bowl with all the other ingredients.
Mash together using your hands being sure not to mash too much and lose the texture from the beans.
Shape into sausages and fry in 2 tablespoons oil until golden brown and serve.
RECIPE NOTES
RECIPE TIPS
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